डुबकी वाली चटनी में तैरते राजस्थानी वड़े, कभी खाये हैं क्या? Dubki chatni with Rajasthani Wada Recipe
Rajasthani Wada Recipe | Crispy Dal wad with red chilli chutney | New Snack recipe from street foods of India डुबकी वाली चटनी में तैरते राजस्थानी वड़े Dubki chatni with Rajasthani Wada
Dive into the authentic flavors of Rajasthan with this Dubki Wali Chutney paired with crispy lentil fritters. This dish features a tangy and spicy garlic chutney, known for its robust flavors, and is complemented by perfectly fried moong dal fritters. Ideal as an appetizer or snack, this traditional Rajasthani combination offers a delightful blend of textures and tastes that will leave you craving for more.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
For the Chutney:
1 cup garlic cloves (unpeeled)
7-8 Kashmiri red chilies (soaked in water for 1 hour)
1/2 tsp cumin seeds
1 tbsp salt
Water as needed
Finely chopped coriander leaves (for garnish)
For the Fritters:
1 cup yellow moong dal (soaked for 4 hours)
1/2 inch ginger piece
1 tbsp whole coriander seeds
1-2 tsp red chili flakes
Salt to taste
1 tbsp mustard oil
2 tbsp wheat flour or gram flour (as needed)
Oil for frying
Instructions:
1. Prepare the Chutney:
Lightly crush unpeeled garlic cloves and wash them thoroughly. This helps release the garlic's flavor while keeping its rustic texture.
Add garlic, soaked red chilies (with some seeds removed for a balanced spiciness), cumin seeds, and salt to a blender.
Blend the mixture into a smooth paste, then strain it to remove the garlic peels for a smooth consistency.
Adjust the thickness of the chutney by adding water until it is thin enough for dipping but still has body.
Garnish with finely chopped coriander leaves for a fresh touch.
2. Prepare the Fritters:
Drain the soaked yellow moong dal and transfer it to a blender. Soaking makes the dal soft and easy to blend.
Add ginger and whole coriander seeds to the blender and blend into a coarse paste using minimal water to maintain a thick consistency.
Transfer the paste to a bowl and mix in red chili flakes, salt, and mustard oil, which enhances the aroma and flavor.
If the batter is too thin, add wheat flour or gram flour gradually to thicken it. The batter should be thick enough to hold its shape but not too dry.
Heat oil in a pan. Wet your hands slightly to prevent the batter from sticking and shape it into small fritters.
Fry the fritters in hot oil until golden brown and crispy. Ensure the oil is hot enough to avoid the fritters absorbing too much oil.
3. Serve:
Break the fritters into pieces and place them in a serving bowl. This allows the chutney to soak into the fritters.
Pour the prepared thin chutney over the fritters, ensuring they are well-coated.
Serve immediately to enjoy the fritters' crispiness combined with the spicy, tangy chutney.
Notes:
Adjust the chutney's spiciness by removing more or fewer chili seeds as per your preference.
Ensure the chutney is thin enough for dipping but not overly watery.
Fry the fritters to a perfect golden brown for a crispy exterior and soft interior.
Experience the authentic taste of Rajasthan with this Dubki Wali Chutney and crispy lentil fritters, a perfect blend of robust flavors and textures. Enjoy this delightful combination as a snack or appetizer!
#FoodsAndFlavors #RecipesByShilpi #FoodsAndFlavorsByShilpi #recipe #Recipes #IndianRecipes #Food #Cooking #IndianRecipes
For more quick and easy recipes visit my blog: www.foodsandflavorsbyshilpi.com
Follow in facebook: https://www.facebook.com/FoodsAndFlavors
Dive into the authentic flavors of Rajasthan with this Dubki Wali Chutney paired with crispy lentil fritters. This dish features a tangy and spicy garlic chutney, known for its robust flavors, and is complemented by perfectly fried moong dal fritters. Ideal as an appetizer or snack, this traditional Rajasthani combination offers a delightful blend of textures and tastes that will leave you craving for more.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
For the Chutney:
1 cup garlic cloves (unpeeled)
7-8 Kashmiri red chilies (soaked in water for 1 hour)
1/2 tsp cumin seeds
1 tbsp salt
Water as needed
Finely chopped coriander leaves (for garnish)
For the Fritters:
1 cup yellow moong dal (soaked for 4 hours)
1/2 inch ginger piece
1 tbsp whole coriander seeds
1-2 tsp red chili flakes
Salt to taste
1 tbsp mustard oil
2 tbsp wheat flour or gram flour (as needed)
Oil for frying
Instructions:
1. Prepare the Chutney:
Lightly crush unpeeled garlic cloves and wash them thoroughly. This helps release the garlic's flavor while keeping its rustic texture.
Add garlic, soaked red chilies (with some seeds removed for a balanced spiciness), cumin seeds, and salt to a blender.
Blend the mixture into a smooth paste, then strain it to remove the garlic peels for a smooth consistency.
Adjust the thickness of the chutney by adding water until it is thin enough for dipping but still has body.
Garnish with finely chopped coriander leaves for a fresh touch.
2. Prepare the Fritters:
Drain the soaked yellow moong dal and transfer it to a blender. Soaking makes the dal soft and easy to blend.
Add ginger and whole coriander seeds to the blender and blend into a coarse paste using minimal water to maintain a thick consistency.
Transfer the paste to a bowl and mix in red chili flakes, salt, and mustard oil, which enhances the aroma and flavor.
If the batter is too thin, add wheat flour or gram flour gradually to thicken it. The batter should be thick enough to hold its shape but not too dry.
Heat oil in a pan. Wet your hands slightly to prevent the batter from sticking and shape it into small fritters.
Fry the fritters in hot oil until golden brown and crispy. Ensure the oil is hot enough to avoid the fritters absorbing too much oil.
3. Serve:
Break the fritters into pieces and place them in a serving bowl. This allows the chutney to soak into the fritters.
Pour the prepared thin chutney over the fritters, ensuring they are well-coated.
Serve immediately to enjoy the fritters' crispiness combined with the spicy, tangy chutney.
Notes:
Adjust the chutney's spiciness by removing more or fewer chili seeds as per your preference.
Ensure the chutney is thin enough for dipping but not overly watery.
Fry the fritters to a perfect golden brown for a crispy exterior and soft interior.
Experience the authentic taste of Rajasthan with this Dubki Wali Chutney and crispy lentil fritters, a perfect blend of robust flavors and textures. Enjoy this delightful combination as a snack or appetizer!
#FoodsAndFlavors #RecipesByShilpi #FoodsAndFlavorsByShilpi #recipe #Recipes #IndianRecipes #Food #Cooking #IndianRecipes
For more quick and easy recipes visit my blog: www.foodsandflavorsbyshilpi.com
Follow in facebook: https://www.facebook.com/FoodsAndFlavors
